INGREDIENTS
Spiced Seared Mahi Mahi on Kabocha Pumpkin Puree With Chipotle Coconut Sauce and Shrimp & Bacon Relish
Award winning recipe in the 2012 Kauai Coffee Celebrity Chef Cookoff for Charity.
Prep time:
Prep time:
Ingredients:
Kauai Coffee Spiced Mahi:
2 Tablespoons Kauai Coffee Peaberry Medium Roast
1/4 Cup Chili powder
1/4 Cup Sugar
1 Tablespoon Kosher salt
2 Tablespoons Paprika
1 Tablespoon Granulated Garlic
1 Teaspoon Black pepper
1 Teaspoon Thyme
Coconut Chipotle Sauce
1 teaspoon oil
1/4 cup shallots(or onions)
1/4 cup mirin
1 tablespoons rice wine vinegar
1 each chipotle pepper
1 cups coconut milk
Kabocha Puree
1 each 2 to 3 lb kabocha
1/4 cup butter
salt
pepper
olive oil
Kaneshiro Pork and Kauai Shrimp Hash
1/2 pound housemade Kaneshiro bacon
1/2 pound peeled Kauai Shrimp (chopped)
1 each diced Kauai Fresh Farms tomato
3 each chopped green onions
Kauai Coffee Spiced Mahi:
2 Tablespoons Kauai Coffee Peaberry Medium Roast
1/4 Cup Chili powder
1/4 Cup Sugar
1 Tablespoon Kosher salt
2 Tablespoons Paprika
1 Tablespoon Granulated Garlic
1 Teaspoon Black pepper
1 Teaspoon Thyme
Coconut Chipotle Sauce
1 teaspoon oil
1/4 cup shallots(or onions)
1/4 cup mirin
1 tablespoons rice wine vinegar
1 each chipotle pepper
1 cups coconut milk
Kabocha Puree
1 each 2 to 3 lb kabocha
1/4 cup butter
salt
pepper
olive oil
Kaneshiro Pork and Kauai Shrimp Hash
1/2 pound housemade Kaneshiro bacon
1/2 pound peeled Kauai Shrimp (chopped)
1 each diced Kauai Fresh Farms tomato
3 each chopped green onions
Directions:
To prepare Mahi:
Puree the coffee beans, salt and sugar in the coffee grinder. Then combine all ingredients together in bowl.
Coat a mahi mahi fillet with the coffee spice. Sear in a hot pan with a little bit of oil.
Serve on the Kabocha puree with the chipotle coconut sauce and top with hash and Dhavala Micro greens.
To prepare Chipotle Sauce:
Saute shallots. Add mirin, and vinegar, coconut milk, chipotle, and reduce by half. Strain through the chinoise and the sauce is complete.
To prepare Kabocha Puree:
Cut a two pound kabocha in half. Rub the inside with olive oil, salt and pepper. Bake with cut side down on a baking sheet at 350 degrees for about 45 minutes or until soft.
While still warm scoop out the pumpkin. (little skin is ok too). Place pumpkin in a bowl and add 1/4 cup butter. Whip by hand (or in a mixer with a paddle) with a whisk. You can add a little bit of milk if they are too stiff. Taste for salt and pepper accordingly.
To prepare Hash:
Dice the bacon into 1/4 inch cubes and saute until lightly browned. Add the chopped shrimp and green onions and cook until shrimp are just cooked. Remove from heat and add the tomato.
To prepare Mahi:
Puree the coffee beans, salt and sugar in the coffee grinder. Then combine all ingredients together in bowl.
Coat a mahi mahi fillet with the coffee spice. Sear in a hot pan with a little bit of oil.
Serve on the Kabocha puree with the chipotle coconut sauce and top with hash and Dhavala Micro greens.
To prepare Chipotle Sauce:
Saute shallots. Add mirin, and vinegar, coconut milk, chipotle, and reduce by half. Strain through the chinoise and the sauce is complete.
To prepare Kabocha Puree:
Cut a two pound kabocha in half. Rub the inside with olive oil, salt and pepper. Bake with cut side down on a baking sheet at 350 degrees for about 45 minutes or until soft.
While still warm scoop out the pumpkin. (little skin is ok too). Place pumpkin in a bowl and add 1/4 cup butter. Whip by hand (or in a mixer with a paddle) with a whisk. You can add a little bit of milk if they are too stiff. Taste for salt and pepper accordingly.
To prepare Hash:
Dice the bacon into 1/4 inch cubes and saute until lightly browned. Add the chopped shrimp and green onions and cook until shrimp are just cooked. Remove from heat and add the tomato.
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